1 Place eggplant in a colander set over a bowl. Sprinkle with salt. Stand for 20 minutes. Rinse under cold running water and pat dry on absorbent kitchen paper.

2 Heat oil in a wok or frying pan over a high heat. Add onions, chilies, garlic and lemon grass. Stir-fry for 3 minutes. Add eggplant, beans and coconut cream. Stir-fry for 5 minutes or until eggplant are tender. Stir in basil.